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Submit a ProposalFood Coatings and Preservation Technologies
 | Edited by Mousumi Sen Copyright: 2025 | Status: Published ISBN: 9781394237586 | Hardcover | 680 pages Price: $225 USD  |
One Line Description
This book compiles recent studies about edible coatings and how they have improved food products, packaging techniques, and product quality to cause fewer health risks.
Audience
The book is aimed at chemists, food technologists, food scientists, nutritionists, dietitians, pharmaceutical technologists, biochemists, and engineers, as well as postgraduate and PhD students and postdocs working in the area of edible food coatings and prevention technologies.
The book is aimed at chemists, food technologists, food scientists, nutritionists, dietitians, pharmaceutical technologists, biochemists, and engineers, as well as postgraduate and PhD students and postdocs working in the area of edible food coatings and prevention technologies.
Description
Food Coatings and Preservation Technologies presents the most recent studies about the application of edible coatings to a wide variety of foods. Edible coatings are globally utilized for preventing food product contamination from harmful microorganisms and pathogens. This book highlights the developments made in designing new edible coatings. Herein, particular attention is given to the main components, manufacturing methods, and their application to specific products. The book also discusses the current state-of-the-art alternative to conventional package usage, providing the main features biodegradable packaging should meet for distinct uses for the conservation and improvement of various food products. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables.
Each chapter delves into edible-based coating research and critical developments to enhance food preservation standards. The first section focuses on biopolymer-based edible coatings, food packaging, and preservation. It provides a comprehensive understanding of the current state and critical developments in biodegradable polymer packaging systems for food applications. As technology advances, the next section highlights ongoing research focusing on optimizing coating effectiveness and the development of eco-friendly and sustainable materials. This section’s objective is to identify edible materials and combine the most recent information available to provide a comprehensive understanding of formulation methods and approaches to enhancing the properties of the coatings applied to food products. The final section discusses encapsulation techniques and levels of retention to improve shelf-life.
Readers will find in this book information concerning:
•The efficiency and functional properties of edible coating materials;
•Feasibility studies performed on new process evaluation, safety and toxicity determination, regulatory assessment, and consumer studies regarding the commercial uses of edible coatings;
•Coating technologies that present a promising avenue to enhance the delivery, stability, and efficacy of medical foods and nutraceuticals;
•Shelf-life testing that suggests future directions;
•Novel practical and reliable tools that are applicable in the industrial process.
Back to Top
Food Coatings and Preservation Technologies presents the most recent studies about the application of edible coatings to a wide variety of foods. Edible coatings are globally utilized for preventing food product contamination from harmful microorganisms and pathogens. This book highlights the developments made in designing new edible coatings. Herein, particular attention is given to the main components, manufacturing methods, and their application to specific products. The book also discusses the current state-of-the-art alternative to conventional package usage, providing the main features biodegradable packaging should meet for distinct uses for the conservation and improvement of various food products. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables.
Each chapter delves into edible-based coating research and critical developments to enhance food preservation standards. The first section focuses on biopolymer-based edible coatings, food packaging, and preservation. It provides a comprehensive understanding of the current state and critical developments in biodegradable polymer packaging systems for food applications. As technology advances, the next section highlights ongoing research focusing on optimizing coating effectiveness and the development of eco-friendly and sustainable materials. This section’s objective is to identify edible materials and combine the most recent information available to provide a comprehensive understanding of formulation methods and approaches to enhancing the properties of the coatings applied to food products. The final section discusses encapsulation techniques and levels of retention to improve shelf-life.
Readers will find in this book information concerning:
•The efficiency and functional properties of edible coating materials;
•Feasibility studies performed on new process evaluation, safety and toxicity determination, regulatory assessment, and consumer studies regarding the commercial uses of edible coatings;
•Coating technologies that present a promising avenue to enhance the delivery, stability, and efficacy of medical foods and nutraceuticals;
•Shelf-life testing that suggests future directions;
•Novel practical and reliable tools that are applicable in the industrial process.
Back to Top
Author / Editor Details
Mousumi Sen, PhD, is an assistant professor in the Department of Chemistry, Amity University, Uttar Pradesh, India. She obtained her doctorate in bioinorganic chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of sustainable, cost-effective, and environmentally friendly processes for processing and converting waste to generate energy, fuels, and biobased chemicals. She has published many peer-reviewed research articles in SCI journals, edited several books, and authored one book.
Mousumi Sen, PhD, is an assistant professor in the Department of Chemistry, Amity University, Uttar Pradesh, India. She obtained her doctorate in bioinorganic chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of sustainable, cost-effective, and environmentally friendly processes for processing and converting waste to generate energy, fuels, and biobased chemicals. She has published many peer-reviewed research articles in SCI journals, edited several books, and authored one book.
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Table of Contents
Preface
1. Edible Food Coatings are Biopolymers: Packaging and Preservation
Mousumi Sen and Hemendra Pratap Singh
1.1 Introduction
1.2 Characteristics of Edible Coatings
1.3 Nanocoating Preparation Techniques
1.4 Coating
1.5 Coating Methods with Applications
1.5.1 Spraying
1.5.2 Dipping
1.5.3 Panning Method
1.5.4 Fluidized Bed Processing Method
1.6 Factors Affecting Coating Process
1.7 Applications
1.8 Future Perspectives and Challenges of Nanotechnology in Food
1.9 Conclusion
References
2. Materials Used for Edible Coatings, Their Characteristics and Properties
Panoth Abhirami and N. Venkatachalapathy
2.1 Introduction
2.2 Classification of Edible Coatings
2.2.1 Polysaccharides
2.2.2 Chitosan
2.2.3 Starch
2.2.4 Protein
2.2.5 Lipids
2.2.6 Composites
2.2.7 Characteristics of Edible Coatings
2.2.8 Moisture and Gas Barrier Properties
2.2.9 Physicochemical Properties
2.2.10 Sensory and Organoleptic Properties
2.2.11 Disperse System Forming Edible Coatings Packaging Materials
2.2.12 Legislation, Standards for Edible Coatings
2.3 Recent Advances in Edible Coating
2.3.1 Edible Coatings: As Functional Packages
2.3.2 Edible Coatings: As Pathogen Inhibitors
2.3.3 Edible Coatings: Probiotic Carriers
2.3.4 Edible Coating: As Preservatives
2.4 Conclusion and Future Scope
References
3. Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings
D. Kavya Gupta, M. H. M. Phanisree, M. Penchalaraju and A. Surendra Babu
3.1 Introduction
3.1.1 Effect of Plastic Wastes on the Environment
3.1.2 Effect of Plastic Waste on Animals
3.1.3 Effect of Plastic Waste on Public Health
3.2 Classification of Biobased Polymers
3.2.1 Carbohydrate-Based Biopolymer
3.2.2 Protein-Based Biopolymer
3.2.3 Polylactic Acid
3.2.4 PHA
3.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications
3.3.1 Cellulose
3.3.2 Chitin (CT) and Chitosan (CS)
3.4 Properties of Biopolymers
3.4.1 Structural Properties
3.4.2 Mechanical Properties
3.4.3 Thermal Properties
3.4.4 Barrier Properties
3.5 Tests for Determining the Biodegradation of Biopolymer
3.5.1 Assay in Soil
3.5.2 Assay in Compost
3.5.3 Assays in Aquatic System
3.5.4 ASTM Standards
3.5.5 ISO Standards
3.5.6 EN 13432
3.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating
3.6.1 Starch
3.6.2 Chitosan
3.6.3 Pectin
3.7 Future Aspects of Biopolymers in Packaging Applications
3.8 Concluding Remarks
References
4. Active and Intelligent Antimicrobial Coating Systems
Dineshkumar T., Sakthivel Sangeetha, Pragalyaashree M. M. and Freeda Blessie R.
4.1 Introduction
4.2 Antimicrobial Agents
4.2.1 Natural Antimicrobial Agents for Food Preservation
4.2.2 Methods of Coating
4.2.3 Attributes of Antimicrobial Coatings
4.2.4 Incorporation of Antimicrobials in Food Systems
4.2.4.1 Direct Applications
4.2.4.2 Indirect Applications
4.2.5 Applications of Antimicrobial Coatings
4.3 Antimicrobial Agent for Active and Intelligent Package of Food
4.4 Active Coating
4.4.1 Method of Active Coating
4.4.2 Application of Active Coating
4.5 Intelligent Packaging
4.5.1 Method of Intelligent Packaging
4.5.2 Applications of Intelligent Packaging
4.6 Market Potential for Antimicrobial, Active, and Intelligent Coating
4.7 Conclusion
References
5. Edible Coatings—Medical Foods and Nutraceuticals
Sakthivel Sangeetha, Dineshkumar T., Pragalyaashree M. M. and Freeda Blessie R.
5.1 Introduction on Edible Coatings
5.1.1 Pros and Cons of Edible Coatings
5.1.2 The Primary Advantages of Edible Coatings/Films
5.1.2.1 Moisture Barrier
5.1.2.2 Oxygen Scavengers
5.1.2.3 Ethylene Scavenger
5.1.2.4 Antimicrobial Properties
5.1.2.5 Antibrowning and Antioxidant Properties
5.1.2.6 Texture Modifiers for Inhibition of Physical Damages
5.1.2.7 Nutraceuticals for Preservation of Nutritional Quality
5.2 Edible Coating on Tablets
5.2.1 Objectives of Tablet Coating
5.3 Edible Coating on Nutraceuticals
5.4 Edible Coating Methods
5.4.1 Dipping
5.4.2 Layer by Layer Method
5.4.3 Vacuum Impregnation Technique
5.4.4 Spraying Method
5.4.5 Foaming and Dripping Method
5.4.6 Panning Method
5.4.7 Fluidized Bed Processing Method
5.4.8 Traditional Method in Edible Coating Process
5.4.8.1 Coating with Sugar
5.4.8.2 Film Coating
5.4.8.3 Materials Used in Film Coating
5.4.8.4 Enteric Coating
5.4.8.5 Enteric Sugar Coating
5.4.8.6 Enteric Film Coating
5.4.8.7 Controlled Release Coating
5.4.9 Modern Method in Edible Coating Process
5.4.9.1 Compression Coating
5.4.9.2 Electrostatic Coating
5.4.9.3 Electrostatic Dry Coating
5.4.9.4 Dip Coating
5.4.9.5 Press Coating
5.4.9.6 Vacuum Film Coating
5.5 Edible Coating Materials
5.5.1 Hydrocolloid Materials
5.5.1.1 Hydrocolloid Based on Polysaccharides
5.5.1.2 Hydrocolloid Based on Proteins
5.5.2 Composite Coatings
5.5.3 Lipid Coatings
5.6 Edible-Coated Products
5.7 Properties of Edible Coating
5.7.1 Mechanical Properties
5.7.2 Optical Properties
5.7.3 Thickness
5.7.4 Barrier Properties
5.8 Stability of Edible Coating
5.9 Bioavailability of Edible Coating
5.10 Delivery System of Edible Coating
5.11 Evaluation of Edible Coating
5.11.1 Weight Variation
5.11.2 Thickness
5.11.3 Firmness
5.11.4 Friability
5.11.5 Disintegration Test
5.11.6 In Vitro Dissolution Study
5.11.7 Drug Content Studies
5.12 Market Potential of Edible Coating in Food
5.13 Conclusion
References
6. Edible Packaging: Extension of Shelf Life and Improvement of Food Quality
Ritika and Rizwana
6.1 Introduction
6.2 Facilitating Convenience and Functionality
6.3 Addressing Environmental Concerns
6.3.1 The Science Behind Edible Packaging
6.4 Proteins
6.5 Polysaccharides
6.6 Lipids
6.6.1 Manufacturing Process
6.7 Mechanisms of Shelf Life Extension by Edible Packaging
6.7.1 Barrier Properties
6.7.2 Antimicrobial Properties
6.7.3 pH Regulation
6.7.4 Temperature Control
6.7.5 Light Protection
6.7.6 Active Packaging
6.7.7 Edible Coatings
6.7.8 Controlled Release of Additives
6.7.9 Adaptability to Food Types
6.7.10 Sensory Preservation
6.8 Enhancement of Food Quality
6.8.1 Texture Retention in Packaged Foods
6.8.2 Nutrient Retention and Preservation
6.9 Consumer Acceptance and Perception of Edible Packaging
6.10 Challenges and Solutions
6.10.1 Regulatory Considerations
6.11 Trends and Application of Edible Packaging
6.11.1 Fresh Produce
6.11.2 Bakery Products
6.11.3 Dairy Products
6.11.4 Meat and Poultry
6.11.5 Convenience Foods
6.12 Conclusion
References
7. Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials
Swetha Priya Gali, Reshma R. G., Srinivasan Krishnamoorthy and R. Meenatchi
7.1 Biodegradable Coating Materials
7.1.1 Protein-Based Films and Coating
7.1.1.1 Gelatin
7.1.1.2 Gluten
7.1.1.3 Zein
7.1.1.4 Casein
7.1.1.5 Soy Proteins
7.1.2 Lipid-Based Films and Coating
7.1.3 Polysaccharides-Based Films and Coatings
7.1.3.1 Chitin and Chitosan
7.1.3.2 Starch
7.1.3.3 Alginate
7.1.3.4 Carrageenan
7.1.3.5 Pullulan
7.1.3.6 Pectin
7.1.3.7 Cellulose
7.1.3.8 Gums
7.2 Nano-Based Food Coating Materials
7.3 Methods of Food Coating
7.3.1 Spraying
7.3.2 Panning
7.3.3 Fluidized Bed
7.3.4 Dipping (Immersion)
7.3.5 Casting
7.3.6 Extrusion
7.4 Parameter/Factors in Food Stability
7.4.1 Transpiration Rate
7.4.2 Respiration Rate
7.4.3 Lipid Oxidation
7.4.4 Moisture Content
7.4.5 Regulation of Enzymatic Activity
7.4.6 Microbial Spoilage
7.5 Coating-Specific Quality Attributes
7.5.1 Color
7.5.2 Flavor
7.5.3 Nutritional Profile
7.6 Commercial Applications in Edible Food Coatings
7.7 Challenges in Edible Coating Application
7.7.1 Health and Allergen Concerns
7.7.2 Economic Aspects in the Commercial Scale Production
7.7.3 Safety and Digestibility Issues
7.8 Further Research
7.8.1 Need for Interdisciplinary Approach in Novel Edible Film Development
7.8.2 Necessity of Collaboration
7.9 Conclusion
References
8. Food Stability Simulation: Accelerated Shelf-Life Mechanism
Somashree Bandyopadhaya, Urmi Sarkar and Debabrata Bera
8.1 Introduction
8.2 Fundamentals of Food Shelf Life and Storage Stability
8.2.1 Factors Affecting Food Shelf Life and Storage Stability
8.2.1.1 Intrinsic Factors
8.2.1.2 Extrinsic Factors
8.2.1.3 Implicit Factors
8.2.2 Traditional Approaches to Shelf-Life Determination
8.2.2.1 Sensory Evaluation
8.2.2.2 Microbial Analysis
8.2.2.3 Chemical Analysis
8.2.3 Limitations of Traditional Approaches
8.3 Accelerated Shelf-Life Testing
8.3.1 Mechanism of Accelerated Shelf-Life Testing
8.3.2 Factors Influencing Accelerated Shelf-Life Testing
8.3.3 Mathematical Models in Accelerated Shelf-Life Testing
8.3.3.1 Kinetic Approach
8.3.4 Arrhenius Model
8.4 Limitations of Accelerated Shelf-Life Testing
8.5 Food Stability Simulation: Predictive Models of Food Deterioration
8.5.1 Predictive Microbial Model
8.5.2 Modeling of Low Moisture Packaged Foods
8.5.3 Computational Fluid Dynamics
8.5.4 Finite Element Analysis
8.5.5 Artificial Neural Network
8.5.6 Molecular Simulation Technology
8.5.7 Monte Carlo Simulation
8.6 Extension of Food Shelf Life
8.7 Ethical Considerations in Food Stability Simulation
8.8 Future Scope
8.9 Conclusion
References
9. Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods
Latha Sukumaran and Negasso Argeta Jano
9.1 Introduction
9.2 Types and Composition of Edible Biopolymer Coatings or Films
9.2.1 Protein-Based Coatings
9.2.2 Polysaccharide-Based Coatings
9.2.3 Lipid-Based Coatings
9.2.4 Composite Coatings
9.3 Dual Role of Films/Coating in Food Industry
9.3.1 Shelf Life Extension
9.3.2 Quality Retention
9.3.3 Natural and Safe
9.3.4 Customization and Versatility
9.3.5 Reduction of Packaging Waste
9.3.6 Enhanced Nutritional Value
9.3.7 Marketing and Differentiation
9.4 The Mechanisms of Biopolymer-Based Preservation
9.4.1 Moisture Barrier Mechanism
9.4.2 Gas Barrier Mechanism
9.4.3 Microbial Growth Inhibition Mechanism
9.4.4 Controlling Ripening Mechanism
9.5 The Role of Biopolymers in Physical Protection During Packaging
9.5.1 Properties of Edible Films and Coating as Physical Packaging Material
9.5.2 Mechanical Strength
9.5.3 Water Vapor Permeability
9.5.4 Film Adhesion
9.6 Biopolymer Coatings and Films for Different Classes of Foods
9.6.1 Polylactic Acid
9.6.2 Polyhydroxyalkanoates
9.6.3 Cellulose-Based Films
9.6.4 Chitosan-Based Films
9.6.5 Starch-Based Films
9.6.6 Protein-Based Films
9.6.7 Biopolymer Coatings or Films for Nonperishable Foods
9.7 Application Techniques
9.7.1 Dipping
9.7.2 Spraying
9.7.3 Brushing
9.7.4 Vacuum Infusion
9.7.5 Film Forming
9.7.6 Electrostatic Coating
9.7.7 Potential Techniques
9.7.8 3D Printing
9.7.9 Electrospray
9.7.10 Nanotechnology Coatings
9.7.11 Spray Freeze Drying
9.7.12 Magnetic Field Alignment
9.8 Current Challenges and Future Perspectives
9.8.1 Limited Barrier Properties
9.8.2 Sensory Acceptance
9.8.3 Stability and Shelf Life
9.9 Possible Solutions and Ongoing Research to Address the Challenges
9.9.1 Solution for Formulation and Optimization
9.9.2 Advanced Processing Techniques
9.9.3 Combination Approaches
9.9.4 Active and Intelligent Coatings
9.9.5 Consumer Acceptance and Education
9.9.6 Collaboration and Knowledge Sharing
9.9.7 Sustainability Initiatives
9.9.8 Ongoing Research
9.9.9 Enhanced Barrier Properties
9.9.10 Novel Coating Materials
9.9.11 Active Packaging
9.9.12 Nanotechnology
9.9.13 Smart Coatings
9.10 Conclusion
References
10. Nanoemulsion: A Potential Strategy Toward Edible Coatings
Aditi Negi, Vanmathi Mugasundari A. and Jeyan A. Moses
10.1 Introduction
10.2 Nanoemulsion Structure and Composition
10.3 Approaches for the Preparation of Nanoemulsions
10.3.1 High-Energy Approaches
10.3.2 Low-Energy Approaches
10.3.3 Nanoemulsion Coating Approaches
10.4 Application of Nanoemulsion-Based Food Packaging Materials
10.4.1 Antimicrobial Coating
10.4.2 Antioxidant and Antibrowning Coating
10.4.3 Texture Enhancer
10.4.4 Sensory, Toxicity and Safety Considerations
10.5 Challenges Associated with Food Grade Nanoemulsions
10.6 Conclusion
References
11. Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating
Snigdha Homroy, Monika Chand, Binanshu Talwar, Aishwarya Dhiman, Priyanka Kumari Singh, Abdul Wahid and Rajni Chopra
11.1 Introduction
11.2 Role of Encapsulation in Shelf Life Enhancement
11.2.1 Encapsulation Technology
11.2.2 Appropriate Encapsulation Materials for Food Applications
11.3 Role of Encapsulation in Prevention of Food Deterioration
11.4 Encapsulation Methods and Product Forms
11.4.1 Coacervation
11.4.2 Emulsification
11.4.3 Spray Drying
11.4.4 Lyophilization
11.4.5 Extrusion
11.4.6 Electrospray System
11.4.7 In Situ Polymerization
11.4.8 Fluidized Bed Coating
11.4.9 Spray Chilling
11.5 Encapsulation Matrix for Specific Food Applications and Stability Enhancement
11.5.1 Wall Matrix
11.5.2 Properties of Encapsulation Material
11.6 Safety Evaluation
11.6.1 Health and Environmental Implications of Encapsulation Materials
11.6.2 Consumer Perception of Encapsulated Food Products
11.7 Future Perspectives and Challenges in Food Stability Enhancement
11.7.1 Potential Advancements and Innovations in Food Encapsulation Technologies
11.7.2 Industry Level Operations and Cost Effectiveness
11.8 Conclusion
References
12. Role of Bioactive Carrier in Edible Films: Encapsulation Theory
Sudarshan Ramanathan, Leya B., Freeda Blessie R. and M. M. Pragalyaashree
12.1 Introduction
12.2 Definition and Types of Bioactive Carriers
12.2.1 Polysaccharide-Based Bioactive Carriers
12.2.2 Protein-Based Bioactive Carriers
12.2.3 Lipid-Based Bioactive Carriers
12.2.4 Other Minor Bioactive Carriers
12.3 Influence of Bioactive Carriers on Food Preservation
12.3.1 Antimicrobial Activity of Bioactive Carriers in Food Preservation by Food Packaging
12.3.2 Antioxidant Activity of Bioactive Carriers in Food Preservation by Food Packaging
12.3.3 Other Mechanisms of Action of Bioactive Carriers in Food Preservation
12.4 Encapsulation Theory
12.5 Mechanism of Encapsulation Theory
12.5.1 Steps Involved in Development of Encapsulated Edible Films
12.5.1.1 Material Selection
12.5.1.2 Film Formation
12.5.1.3 Encapsulation Process
12.5.2 Different Mechanisms of Encapsulation in Edible Films
12.5.2.1 Core-Shell Encapsulation
12.5.2.2 Emulsion-Based Encapsulation
12.6 Factors Affecting Encapsulation Efficiency
12.6.1 Composition of the Film
12.6.2 Encapsulation Technique
12.6.3 Properties of the Encapsulated Film
12.6.4 Environmental Factors
12.6.4.1 Temperature
12.6.4.2 Humidity
12.6.4.3 Light Exposure
12.6.4.4 Oxygen Exposure
12.6.4.5 Air Quality
12.7 Edible Film Technology
12.7.1 Casting Method
12.7.2 Extrusion Method
12.7.3 Compression Molding
12.7.4 Injection Molding
12.7.5 Application of Edible Films
12.7.5.1 Food Preservation
12.7.5.2 Packaging
12.7.5.3 Enhanced Appearance
12.8 Recent Advances in Edible Film Encapsulation
12.8.1 Development of Encapsulation Strategies
12.8.2 Application in Nutraceuticals and Functional Foods
12.8.3 Extension of Shelf Life
12.8.4 Functional Edible Films
12.8.5 Antimicrobial Properties
12.8.6 Use of Plant Mucilages
12.9 Advantages and Limitations of Bioactive Carriers in Edible Films
12.9.1 Advantages of Bioactive Carriers in Edible Films
12.9.2 Limitations of Bioactive Carriers in Edible Films
12.10 Future Perspectives
12.11 Summary and Conclusion
References
13. Edible Material as a Sustainable Eco-Friendly Option of Food Packaging
Arushi Phillips and Mousumi Sen
13.1 Introduction
13.2 Edible Packaging
13.3 Production of Edible Film
13.4 Edible Packaging Materials
13.5 Polysaccharide-Based Packaging Materials
13.6 Protein-Based Packaging Materials
13.7 Lipid-Based Packaging Materials
13.8 Barrier Properties of Edible Packaging Materials
13.8.1 Environmental Barrier
13.8.2 Moisture Barrier
13.8.3 Oxygen Barrier
13.8.4 Oil Barrier
13.8.5 Organoleptic Barrier
13.9 Challenges and Opportunities
13.9.1 Challenges
13.9.2 Opportunities
References
14. Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning
Leya B., Nivetha T. U., Freeda Blessie R. and M. M. Pragalyaashree
14.1 Introduction
14.2 Definition and Classification of Edible Coating Materials
14.2.1 Classification Based on Raw Materials
14.2.1.1 Polysaccharide-Based Coatings
14.2.1.2 Protein-Based Coatings
14.2.1.3 Lipid-Based Coatings
14.2.1.4 Composite Coatings
14.2.2 Characteristics of Edible Coating
14.3 Deposition Methods of Edible Coating
14.3.1 Dipping Method
14.3.2 Spraying Method
14.3.3 Fluidized Bed Processing Method
14.3.4 Panning Method
14.3.5 Other Methods of Edible Coating
14.3.5.1 Knife Coating
14.3.5.2 Brushing
14.3.5.3 Electrostatic Deposition
14.3.5.4 Vacuum Impregnation
14.3.5.5 Layer-by-Layer
14.4 Factors Affecting Edible Coating
14.4.1 Temperature
14.4.2 Oxygen Barrier
14.4.3 Antimicrobial Compounds
14.5 Application of Edible Coating
14.5.1 Fruits and Vegetables
14.5.2 Meat
14.5.3 Minimally Processed Food
14.5.4 Storage
14.5.5 Transportation and Packaging
14.6 Advantages of Edible Coating
14.7 Limitations of Edible Coating
14.8 Future Perspectives
14.9 Summary and Conclusion
References
15. Biobased Antimicrobial Food Packaging Coatings
Arushi Phillips and Mousumi Sen
15.1 Introduction
15.2 Bioactive Packaging
15.3 Antimicrobial Agents
15.4 Animal-Derived Polypeptides
15.5 Antagonistic Microorganisms and Bacteriocins
15.6 Applications of Edible Antimicrobial Films in Food
15.7 Conclusion and Future Roadmap
References
16. Prebiotics and Probiotics Food: Future Aspects
Sankarganesh, P., S. A. O. Adeyeye, Ashok Kumar Chakka and A. Surendra Babu
16.1 Introduction
16.2 Established Health Benefits of Prebiotics
16.2.1 Gut Health and Maintenance
16.2.2 Inflammatory Bowel Disease and Inflammatory Bowel Syndrome
16.2.3 Anticancer Potential
16.2.4 Cardioprotective Role
16.2.5 Mineral Absorption
16.3 Established Health Benefits of Probiotics
16.3.1 Gut Health and Maintenance
16.3.2 Prevention of Diarrhea
16.3.3 Treatment of Lactose Intolerance
16.3.4 Anticancer Potential
16.3.5 Cholesterol-Lowering Effect
16.4 Future Aspects of Prebiotics: Prebiotics—Beyond the Fiber Revolution
16.4.1 Novel Prebiotic Sources
16.4.1.1 Fucoidan
16.4.1.2 Polyphenols
16.4.1.3 Short-Chain Fatty Acids
16.4.2 Novel Food Processing Technologies for Prebiotic Enrichment: Advancing Functionality and Sustainability
16.4.2.1 Enzymatic Hydrolysis
16.4.2.2 Probiotic Fermentation
16.4.2.3 3D Printing Precision
16.4.2.4 Application of Nanotechnology in Prebiotics
16.4.2.5 Prebiotics and COVID-19
16.4.2.6 Preventing Viral Entry and Replication
16.4.2.7 Immunomodulation
16.5 Future Aspects of Probiotics
16.5.1 Next Generation Probiotics with Potential Health Benefits
16.5.1.1 Challenges in Using NGPs
16.5.2 Emerging Technologies for Effective Deliver of Probiotics
16.5.3 Application of Nanotechnology to Probiotics
16.6 Concluding Remarks and Future Perspectives
References
17. Functional Food and Food Innovation Toward Quality and Safety Regulations
Susmita Ghosh, Tanmay Sarkar and Runu Chakraborty
17.1 Introduction
17.2 Functional Food and Nutraceutical
17.3 The Functional Food Innovation System
17.4 Nutritional Function
17.5 Designing of Functional Food Development Cycle
17.5.1 Dealing with Food Functionality
17.5.2 Formulation
17.5.3 Processing
17.6 Consumer Trends and Attitudes to Functional Foods
17.7 Functional Foods From Plant and Animal Sources
17.8 Quality, Safety Regulations, and Functionality of Functional Foods
17.9 Integrating Modern Processing Technology to Develop Novel Functional Foods
17.10 The Future of Functional Foods
17.11 Conclusion
References
18. Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging/Functional Foods
Poulami Mukherjee, Senthilkumar Sivaprakasam and Sreedeep Sekharan
18.1 Introduction
18.2 Bacterial Cellulose Synthesis
18.2.1 Bacterial Cellulose-Producing Organisms
18.2.2 Metabolic Pathway
18.2.2.1 Fermentation
18.2.2.2 Fibrillation
18.2.3 Fermentation Modules
18.2.4 Downstream Processing
18.2.5 Application of Metabolic Engineering in Bacterial Cellulose Synthesis
18.2.6 Economically Sustainable and Industrial Scale Production of Bacterial Cellulose
18.3 Characterization and Application of Bacterial Cellulose in the Food Industry
18.3.1 Characterization Methods
18.3.2 Enhancement of Bacterial Cellulose Characteristics for Food Packaging
18.3.3 Induced Characteristics of Bacterial Cellulose for Food Packaging
18.3.4 Application in Food Packaging
18.3.5 Application in Functional Food Production
18.4 Conclusion and Future Prospective
References
Index
Back to Top
Preface
1. Edible Food Coatings are Biopolymers: Packaging and Preservation
Mousumi Sen and Hemendra Pratap Singh
1.1 Introduction
1.2 Characteristics of Edible Coatings
1.3 Nanocoating Preparation Techniques
1.4 Coating
1.5 Coating Methods with Applications
1.5.1 Spraying
1.5.2 Dipping
1.5.3 Panning Method
1.5.4 Fluidized Bed Processing Method
1.6 Factors Affecting Coating Process
1.7 Applications
1.8 Future Perspectives and Challenges of Nanotechnology in Food
1.9 Conclusion
References
2. Materials Used for Edible Coatings, Their Characteristics and Properties
Panoth Abhirami and N. Venkatachalapathy
2.1 Introduction
2.2 Classification of Edible Coatings
2.2.1 Polysaccharides
2.2.2 Chitosan
2.2.3 Starch
2.2.4 Protein
2.2.5 Lipids
2.2.6 Composites
2.2.7 Characteristics of Edible Coatings
2.2.8 Moisture and Gas Barrier Properties
2.2.9 Physicochemical Properties
2.2.10 Sensory and Organoleptic Properties
2.2.11 Disperse System Forming Edible Coatings Packaging Materials
2.2.12 Legislation, Standards for Edible Coatings
2.3 Recent Advances in Edible Coating
2.3.1 Edible Coatings: As Functional Packages
2.3.2 Edible Coatings: As Pathogen Inhibitors
2.3.3 Edible Coatings: Probiotic Carriers
2.3.4 Edible Coating: As Preservatives
2.4 Conclusion and Future Scope
References
3. Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings
D. Kavya Gupta, M. H. M. Phanisree, M. Penchalaraju and A. Surendra Babu
3.1 Introduction
3.1.1 Effect of Plastic Wastes on the Environment
3.1.2 Effect of Plastic Waste on Animals
3.1.3 Effect of Plastic Waste on Public Health
3.2 Classification of Biobased Polymers
3.2.1 Carbohydrate-Based Biopolymer
3.2.2 Protein-Based Biopolymer
3.2.3 Polylactic Acid
3.2.4 PHA
3.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications
3.3.1 Cellulose
3.3.2 Chitin (CT) and Chitosan (CS)
3.4 Properties of Biopolymers
3.4.1 Structural Properties
3.4.2 Mechanical Properties
3.4.3 Thermal Properties
3.4.4 Barrier Properties
3.5 Tests for Determining the Biodegradation of Biopolymer
3.5.1 Assay in Soil
3.5.2 Assay in Compost
3.5.3 Assays in Aquatic System
3.5.4 ASTM Standards
3.5.5 ISO Standards
3.5.6 EN 13432
3.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating
3.6.1 Starch
3.6.2 Chitosan
3.6.3 Pectin
3.7 Future Aspects of Biopolymers in Packaging Applications
3.8 Concluding Remarks
References
4. Active and Intelligent Antimicrobial Coating Systems
Dineshkumar T., Sakthivel Sangeetha, Pragalyaashree M. M. and Freeda Blessie R.
4.1 Introduction
4.2 Antimicrobial Agents
4.2.1 Natural Antimicrobial Agents for Food Preservation
4.2.2 Methods of Coating
4.2.3 Attributes of Antimicrobial Coatings
4.2.4 Incorporation of Antimicrobials in Food Systems
4.2.4.1 Direct Applications
4.2.4.2 Indirect Applications
4.2.5 Applications of Antimicrobial Coatings
4.3 Antimicrobial Agent for Active and Intelligent Package of Food
4.4 Active Coating
4.4.1 Method of Active Coating
4.4.2 Application of Active Coating
4.5 Intelligent Packaging
4.5.1 Method of Intelligent Packaging
4.5.2 Applications of Intelligent Packaging
4.6 Market Potential for Antimicrobial, Active, and Intelligent Coating
4.7 Conclusion
References
5. Edible Coatings—Medical Foods and Nutraceuticals
Sakthivel Sangeetha, Dineshkumar T., Pragalyaashree M. M. and Freeda Blessie R.
5.1 Introduction on Edible Coatings
5.1.1 Pros and Cons of Edible Coatings
5.1.2 The Primary Advantages of Edible Coatings/Films
5.1.2.1 Moisture Barrier
5.1.2.2 Oxygen Scavengers
5.1.2.3 Ethylene Scavenger
5.1.2.4 Antimicrobial Properties
5.1.2.5 Antibrowning and Antioxidant Properties
5.1.2.6 Texture Modifiers for Inhibition of Physical Damages
5.1.2.7 Nutraceuticals for Preservation of Nutritional Quality
5.2 Edible Coating on Tablets
5.2.1 Objectives of Tablet Coating
5.3 Edible Coating on Nutraceuticals
5.4 Edible Coating Methods
5.4.1 Dipping
5.4.2 Layer by Layer Method
5.4.3 Vacuum Impregnation Technique
5.4.4 Spraying Method
5.4.5 Foaming and Dripping Method
5.4.6 Panning Method
5.4.7 Fluidized Bed Processing Method
5.4.8 Traditional Method in Edible Coating Process
5.4.8.1 Coating with Sugar
5.4.8.2 Film Coating
5.4.8.3 Materials Used in Film Coating
5.4.8.4 Enteric Coating
5.4.8.5 Enteric Sugar Coating
5.4.8.6 Enteric Film Coating
5.4.8.7 Controlled Release Coating
5.4.9 Modern Method in Edible Coating Process
5.4.9.1 Compression Coating
5.4.9.2 Electrostatic Coating
5.4.9.3 Electrostatic Dry Coating
5.4.9.4 Dip Coating
5.4.9.5 Press Coating
5.4.9.6 Vacuum Film Coating
5.5 Edible Coating Materials
5.5.1 Hydrocolloid Materials
5.5.1.1 Hydrocolloid Based on Polysaccharides
5.5.1.2 Hydrocolloid Based on Proteins
5.5.2 Composite Coatings
5.5.3 Lipid Coatings
5.6 Edible-Coated Products
5.7 Properties of Edible Coating
5.7.1 Mechanical Properties
5.7.2 Optical Properties
5.7.3 Thickness
5.7.4 Barrier Properties
5.8 Stability of Edible Coating
5.9 Bioavailability of Edible Coating
5.10 Delivery System of Edible Coating
5.11 Evaluation of Edible Coating
5.11.1 Weight Variation
5.11.2 Thickness
5.11.3 Firmness
5.11.4 Friability
5.11.5 Disintegration Test
5.11.6 In Vitro Dissolution Study
5.11.7 Drug Content Studies
5.12 Market Potential of Edible Coating in Food
5.13 Conclusion
References
6. Edible Packaging: Extension of Shelf Life and Improvement of Food Quality
Ritika and Rizwana
6.1 Introduction
6.2 Facilitating Convenience and Functionality
6.3 Addressing Environmental Concerns
6.3.1 The Science Behind Edible Packaging
6.4 Proteins
6.5 Polysaccharides
6.6 Lipids
6.6.1 Manufacturing Process
6.7 Mechanisms of Shelf Life Extension by Edible Packaging
6.7.1 Barrier Properties
6.7.2 Antimicrobial Properties
6.7.3 pH Regulation
6.7.4 Temperature Control
6.7.5 Light Protection
6.7.6 Active Packaging
6.7.7 Edible Coatings
6.7.8 Controlled Release of Additives
6.7.9 Adaptability to Food Types
6.7.10 Sensory Preservation
6.8 Enhancement of Food Quality
6.8.1 Texture Retention in Packaged Foods
6.8.2 Nutrient Retention and Preservation
6.9 Consumer Acceptance and Perception of Edible Packaging
6.10 Challenges and Solutions
6.10.1 Regulatory Considerations
6.11 Trends and Application of Edible Packaging
6.11.1 Fresh Produce
6.11.2 Bakery Products
6.11.3 Dairy Products
6.11.4 Meat and Poultry
6.11.5 Convenience Foods
6.12 Conclusion
References
7. Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials
Swetha Priya Gali, Reshma R. G., Srinivasan Krishnamoorthy and R. Meenatchi
7.1 Biodegradable Coating Materials
7.1.1 Protein-Based Films and Coating
7.1.1.1 Gelatin
7.1.1.2 Gluten
7.1.1.3 Zein
7.1.1.4 Casein
7.1.1.5 Soy Proteins
7.1.2 Lipid-Based Films and Coating
7.1.3 Polysaccharides-Based Films and Coatings
7.1.3.1 Chitin and Chitosan
7.1.3.2 Starch
7.1.3.3 Alginate
7.1.3.4 Carrageenan
7.1.3.5 Pullulan
7.1.3.6 Pectin
7.1.3.7 Cellulose
7.1.3.8 Gums
7.2 Nano-Based Food Coating Materials
7.3 Methods of Food Coating
7.3.1 Spraying
7.3.2 Panning
7.3.3 Fluidized Bed
7.3.4 Dipping (Immersion)
7.3.5 Casting
7.3.6 Extrusion
7.4 Parameter/Factors in Food Stability
7.4.1 Transpiration Rate
7.4.2 Respiration Rate
7.4.3 Lipid Oxidation
7.4.4 Moisture Content
7.4.5 Regulation of Enzymatic Activity
7.4.6 Microbial Spoilage
7.5 Coating-Specific Quality Attributes
7.5.1 Color
7.5.2 Flavor
7.5.3 Nutritional Profile
7.6 Commercial Applications in Edible Food Coatings
7.7 Challenges in Edible Coating Application
7.7.1 Health and Allergen Concerns
7.7.2 Economic Aspects in the Commercial Scale Production
7.7.3 Safety and Digestibility Issues
7.8 Further Research
7.8.1 Need for Interdisciplinary Approach in Novel Edible Film Development
7.8.2 Necessity of Collaboration
7.9 Conclusion
References
8. Food Stability Simulation: Accelerated Shelf-Life Mechanism
Somashree Bandyopadhaya, Urmi Sarkar and Debabrata Bera
8.1 Introduction
8.2 Fundamentals of Food Shelf Life and Storage Stability
8.2.1 Factors Affecting Food Shelf Life and Storage Stability
8.2.1.1 Intrinsic Factors
8.2.1.2 Extrinsic Factors
8.2.1.3 Implicit Factors
8.2.2 Traditional Approaches to Shelf-Life Determination
8.2.2.1 Sensory Evaluation
8.2.2.2 Microbial Analysis
8.2.2.3 Chemical Analysis
8.2.3 Limitations of Traditional Approaches
8.3 Accelerated Shelf-Life Testing
8.3.1 Mechanism of Accelerated Shelf-Life Testing
8.3.2 Factors Influencing Accelerated Shelf-Life Testing
8.3.3 Mathematical Models in Accelerated Shelf-Life Testing
8.3.3.1 Kinetic Approach
8.3.4 Arrhenius Model
8.4 Limitations of Accelerated Shelf-Life Testing
8.5 Food Stability Simulation: Predictive Models of Food Deterioration
8.5.1 Predictive Microbial Model
8.5.2 Modeling of Low Moisture Packaged Foods
8.5.3 Computational Fluid Dynamics
8.5.4 Finite Element Analysis
8.5.5 Artificial Neural Network
8.5.6 Molecular Simulation Technology
8.5.7 Monte Carlo Simulation
8.6 Extension of Food Shelf Life
8.7 Ethical Considerations in Food Stability Simulation
8.8 Future Scope
8.9 Conclusion
References
9. Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods
Latha Sukumaran and Negasso Argeta Jano
9.1 Introduction
9.2 Types and Composition of Edible Biopolymer Coatings or Films
9.2.1 Protein-Based Coatings
9.2.2 Polysaccharide-Based Coatings
9.2.3 Lipid-Based Coatings
9.2.4 Composite Coatings
9.3 Dual Role of Films/Coating in Food Industry
9.3.1 Shelf Life Extension
9.3.2 Quality Retention
9.3.3 Natural and Safe
9.3.4 Customization and Versatility
9.3.5 Reduction of Packaging Waste
9.3.6 Enhanced Nutritional Value
9.3.7 Marketing and Differentiation
9.4 The Mechanisms of Biopolymer-Based Preservation
9.4.1 Moisture Barrier Mechanism
9.4.2 Gas Barrier Mechanism
9.4.3 Microbial Growth Inhibition Mechanism
9.4.4 Controlling Ripening Mechanism
9.5 The Role of Biopolymers in Physical Protection During Packaging
9.5.1 Properties of Edible Films and Coating as Physical Packaging Material
9.5.2 Mechanical Strength
9.5.3 Water Vapor Permeability
9.5.4 Film Adhesion
9.6 Biopolymer Coatings and Films for Different Classes of Foods
9.6.1 Polylactic Acid
9.6.2 Polyhydroxyalkanoates
9.6.3 Cellulose-Based Films
9.6.4 Chitosan-Based Films
9.6.5 Starch-Based Films
9.6.6 Protein-Based Films
9.6.7 Biopolymer Coatings or Films for Nonperishable Foods
9.7 Application Techniques
9.7.1 Dipping
9.7.2 Spraying
9.7.3 Brushing
9.7.4 Vacuum Infusion
9.7.5 Film Forming
9.7.6 Electrostatic Coating
9.7.7 Potential Techniques
9.7.8 3D Printing
9.7.9 Electrospray
9.7.10 Nanotechnology Coatings
9.7.11 Spray Freeze Drying
9.7.12 Magnetic Field Alignment
9.8 Current Challenges and Future Perspectives
9.8.1 Limited Barrier Properties
9.8.2 Sensory Acceptance
9.8.3 Stability and Shelf Life
9.9 Possible Solutions and Ongoing Research to Address the Challenges
9.9.1 Solution for Formulation and Optimization
9.9.2 Advanced Processing Techniques
9.9.3 Combination Approaches
9.9.4 Active and Intelligent Coatings
9.9.5 Consumer Acceptance and Education
9.9.6 Collaboration and Knowledge Sharing
9.9.7 Sustainability Initiatives
9.9.8 Ongoing Research
9.9.9 Enhanced Barrier Properties
9.9.10 Novel Coating Materials
9.9.11 Active Packaging
9.9.12 Nanotechnology
9.9.13 Smart Coatings
9.10 Conclusion
References
10. Nanoemulsion: A Potential Strategy Toward Edible Coatings
Aditi Negi, Vanmathi Mugasundari A. and Jeyan A. Moses
10.1 Introduction
10.2 Nanoemulsion Structure and Composition
10.3 Approaches for the Preparation of Nanoemulsions
10.3.1 High-Energy Approaches
10.3.2 Low-Energy Approaches
10.3.3 Nanoemulsion Coating Approaches
10.4 Application of Nanoemulsion-Based Food Packaging Materials
10.4.1 Antimicrobial Coating
10.4.2 Antioxidant and Antibrowning Coating
10.4.3 Texture Enhancer
10.4.4 Sensory, Toxicity and Safety Considerations
10.5 Challenges Associated with Food Grade Nanoemulsions
10.6 Conclusion
References
11. Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating
Snigdha Homroy, Monika Chand, Binanshu Talwar, Aishwarya Dhiman, Priyanka Kumari Singh, Abdul Wahid and Rajni Chopra
11.1 Introduction
11.2 Role of Encapsulation in Shelf Life Enhancement
11.2.1 Encapsulation Technology
11.2.2 Appropriate Encapsulation Materials for Food Applications
11.3 Role of Encapsulation in Prevention of Food Deterioration
11.4 Encapsulation Methods and Product Forms
11.4.1 Coacervation
11.4.2 Emulsification
11.4.3 Spray Drying
11.4.4 Lyophilization
11.4.5 Extrusion
11.4.6 Electrospray System
11.4.7 In Situ Polymerization
11.4.8 Fluidized Bed Coating
11.4.9 Spray Chilling
11.5 Encapsulation Matrix for Specific Food Applications and Stability Enhancement
11.5.1 Wall Matrix
11.5.2 Properties of Encapsulation Material
11.6 Safety Evaluation
11.6.1 Health and Environmental Implications of Encapsulation Materials
11.6.2 Consumer Perception of Encapsulated Food Products
11.7 Future Perspectives and Challenges in Food Stability Enhancement
11.7.1 Potential Advancements and Innovations in Food Encapsulation Technologies
11.7.2 Industry Level Operations and Cost Effectiveness
11.8 Conclusion
References
12. Role of Bioactive Carrier in Edible Films: Encapsulation Theory
Sudarshan Ramanathan, Leya B., Freeda Blessie R. and M. M. Pragalyaashree
12.1 Introduction
12.2 Definition and Types of Bioactive Carriers
12.2.1 Polysaccharide-Based Bioactive Carriers
12.2.2 Protein-Based Bioactive Carriers
12.2.3 Lipid-Based Bioactive Carriers
12.2.4 Other Minor Bioactive Carriers
12.3 Influence of Bioactive Carriers on Food Preservation
12.3.1 Antimicrobial Activity of Bioactive Carriers in Food Preservation by Food Packaging
12.3.2 Antioxidant Activity of Bioactive Carriers in Food Preservation by Food Packaging
12.3.3 Other Mechanisms of Action of Bioactive Carriers in Food Preservation
12.4 Encapsulation Theory
12.5 Mechanism of Encapsulation Theory
12.5.1 Steps Involved in Development of Encapsulated Edible Films
12.5.1.1 Material Selection
12.5.1.2 Film Formation
12.5.1.3 Encapsulation Process
12.5.2 Different Mechanisms of Encapsulation in Edible Films
12.5.2.1 Core-Shell Encapsulation
12.5.2.2 Emulsion-Based Encapsulation
12.6 Factors Affecting Encapsulation Efficiency
12.6.1 Composition of the Film
12.6.2 Encapsulation Technique
12.6.3 Properties of the Encapsulated Film
12.6.4 Environmental Factors
12.6.4.1 Temperature
12.6.4.2 Humidity
12.6.4.3 Light Exposure
12.6.4.4 Oxygen Exposure
12.6.4.5 Air Quality
12.7 Edible Film Technology
12.7.1 Casting Method
12.7.2 Extrusion Method
12.7.3 Compression Molding
12.7.4 Injection Molding
12.7.5 Application of Edible Films
12.7.5.1 Food Preservation
12.7.5.2 Packaging
12.7.5.3 Enhanced Appearance
12.8 Recent Advances in Edible Film Encapsulation
12.8.1 Development of Encapsulation Strategies
12.8.2 Application in Nutraceuticals and Functional Foods
12.8.3 Extension of Shelf Life
12.8.4 Functional Edible Films
12.8.5 Antimicrobial Properties
12.8.6 Use of Plant Mucilages
12.9 Advantages and Limitations of Bioactive Carriers in Edible Films
12.9.1 Advantages of Bioactive Carriers in Edible Films
12.9.2 Limitations of Bioactive Carriers in Edible Films
12.10 Future Perspectives
12.11 Summary and Conclusion
References
13. Edible Material as a Sustainable Eco-Friendly Option of Food Packaging
Arushi Phillips and Mousumi Sen
13.1 Introduction
13.2 Edible Packaging
13.3 Production of Edible Film
13.4 Edible Packaging Materials
13.5 Polysaccharide-Based Packaging Materials
13.6 Protein-Based Packaging Materials
13.7 Lipid-Based Packaging Materials
13.8 Barrier Properties of Edible Packaging Materials
13.8.1 Environmental Barrier
13.8.2 Moisture Barrier
13.8.3 Oxygen Barrier
13.8.4 Oil Barrier
13.8.5 Organoleptic Barrier
13.9 Challenges and Opportunities
13.9.1 Challenges
13.9.2 Opportunities
References
14. Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning
Leya B., Nivetha T. U., Freeda Blessie R. and M. M. Pragalyaashree
14.1 Introduction
14.2 Definition and Classification of Edible Coating Materials
14.2.1 Classification Based on Raw Materials
14.2.1.1 Polysaccharide-Based Coatings
14.2.1.2 Protein-Based Coatings
14.2.1.3 Lipid-Based Coatings
14.2.1.4 Composite Coatings
14.2.2 Characteristics of Edible Coating
14.3 Deposition Methods of Edible Coating
14.3.1 Dipping Method
14.3.2 Spraying Method
14.3.3 Fluidized Bed Processing Method
14.3.4 Panning Method
14.3.5 Other Methods of Edible Coating
14.3.5.1 Knife Coating
14.3.5.2 Brushing
14.3.5.3 Electrostatic Deposition
14.3.5.4 Vacuum Impregnation
14.3.5.5 Layer-by-Layer
14.4 Factors Affecting Edible Coating
14.4.1 Temperature
14.4.2 Oxygen Barrier
14.4.3 Antimicrobial Compounds
14.5 Application of Edible Coating
14.5.1 Fruits and Vegetables
14.5.2 Meat
14.5.3 Minimally Processed Food
14.5.4 Storage
14.5.5 Transportation and Packaging
14.6 Advantages of Edible Coating
14.7 Limitations of Edible Coating
14.8 Future Perspectives
14.9 Summary and Conclusion
References
15. Biobased Antimicrobial Food Packaging Coatings
Arushi Phillips and Mousumi Sen
15.1 Introduction
15.2 Bioactive Packaging
15.3 Antimicrobial Agents
15.4 Animal-Derived Polypeptides
15.5 Antagonistic Microorganisms and Bacteriocins
15.6 Applications of Edible Antimicrobial Films in Food
15.7 Conclusion and Future Roadmap
References
16. Prebiotics and Probiotics Food: Future Aspects
Sankarganesh, P., S. A. O. Adeyeye, Ashok Kumar Chakka and A. Surendra Babu
16.1 Introduction
16.2 Established Health Benefits of Prebiotics
16.2.1 Gut Health and Maintenance
16.2.2 Inflammatory Bowel Disease and Inflammatory Bowel Syndrome
16.2.3 Anticancer Potential
16.2.4 Cardioprotective Role
16.2.5 Mineral Absorption
16.3 Established Health Benefits of Probiotics
16.3.1 Gut Health and Maintenance
16.3.2 Prevention of Diarrhea
16.3.3 Treatment of Lactose Intolerance
16.3.4 Anticancer Potential
16.3.5 Cholesterol-Lowering Effect
16.4 Future Aspects of Prebiotics: Prebiotics—Beyond the Fiber Revolution
16.4.1 Novel Prebiotic Sources
16.4.1.1 Fucoidan
16.4.1.2 Polyphenols
16.4.1.3 Short-Chain Fatty Acids
16.4.2 Novel Food Processing Technologies for Prebiotic Enrichment: Advancing Functionality and Sustainability
16.4.2.1 Enzymatic Hydrolysis
16.4.2.2 Probiotic Fermentation
16.4.2.3 3D Printing Precision
16.4.2.4 Application of Nanotechnology in Prebiotics
16.4.2.5 Prebiotics and COVID-19
16.4.2.6 Preventing Viral Entry and Replication
16.4.2.7 Immunomodulation
16.5 Future Aspects of Probiotics
16.5.1 Next Generation Probiotics with Potential Health Benefits
16.5.1.1 Challenges in Using NGPs
16.5.2 Emerging Technologies for Effective Deliver of Probiotics
16.5.3 Application of Nanotechnology to Probiotics
16.6 Concluding Remarks and Future Perspectives
References
17. Functional Food and Food Innovation Toward Quality and Safety Regulations
Susmita Ghosh, Tanmay Sarkar and Runu Chakraborty
17.1 Introduction
17.2 Functional Food and Nutraceutical
17.3 The Functional Food Innovation System
17.4 Nutritional Function
17.5 Designing of Functional Food Development Cycle
17.5.1 Dealing with Food Functionality
17.5.2 Formulation
17.5.3 Processing
17.6 Consumer Trends and Attitudes to Functional Foods
17.7 Functional Foods From Plant and Animal Sources
17.8 Quality, Safety Regulations, and Functionality of Functional Foods
17.9 Integrating Modern Processing Technology to Develop Novel Functional Foods
17.10 The Future of Functional Foods
17.11 Conclusion
References
18. Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging/Functional Foods
Poulami Mukherjee, Senthilkumar Sivaprakasam and Sreedeep Sekharan
18.1 Introduction
18.2 Bacterial Cellulose Synthesis
18.2.1 Bacterial Cellulose-Producing Organisms
18.2.2 Metabolic Pathway
18.2.2.1 Fermentation
18.2.2.2 Fibrillation
18.2.3 Fermentation Modules
18.2.4 Downstream Processing
18.2.5 Application of Metabolic Engineering in Bacterial Cellulose Synthesis
18.2.6 Economically Sustainable and Industrial Scale Production of Bacterial Cellulose
18.3 Characterization and Application of Bacterial Cellulose in the Food Industry
18.3.1 Characterization Methods
18.3.2 Enhancement of Bacterial Cellulose Characteristics for Food Packaging
18.3.3 Induced Characteristics of Bacterial Cellulose for Food Packaging
18.3.4 Application in Food Packaging
18.3.5 Application in Functional Food Production
18.4 Conclusion and Future Prospective
References
Index
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